Shao, Z., Kong, X., Yang, H., Zhang, Y., Yang, C., Chen, F., . . . Chen, Y. (2025). The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification. Foods. https://doi.org/10.3390/foods14050749
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Cita Chicago Style (17a ed.)
Shao, Zhihua, et al. "The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification."
Foods 2025. https://doi.org/10.3390/foods14050749.
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Cita MLA (9a ed.)
Shao, Zhihua, et al. "The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification."
Foods, 2025, https://doi.org/10.3390/foods14050749.
Copiado correctamente al portapapeles
Error al copiar al portapapeles
Precaución: Estas citas no son 100% exactas.